Wake Up and Smell the Whipped Cream

Need a second wind? This is totally worth the brain freeze. The icy texture of the sorbet contrasts with the creamy topping in each bite. Staying up late never tasted so good.

Espresso Sorbet with Cinnamon Whipped Cream

Serves 4 to 6

Strongly brewed coffee, poured into two ice trays and frozen

3 tablespoons Kahlua

1/4 cup sugar

2 cups heavy whipping cream

3 tablespoons sugar

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

For the Sorbet:

Put the coffee ice cubes in the Vita-Mix container, pour the Kahlua and sugar over the cubes. Start on variable #1, increase to #10, then high. Tamper the cubes down with the motor running. Stop and stir the bottom up. Run again for 1 minute on high. You may need to repeat this. Ice cream scoop into glasses or bowls. Put in freezer.

For the Whipped Cream:

Place heavy whipping cream, sugar, vanilla and cinnamon in the Vita-Mix container. Start on variable #1, increase to #10, then high. Run for 3 to 5 seconds or until mixture stops circulating.

Dollop whipped cream on sorbet. If not serving immediately, remove the sorbet from the freezer and let sit at room temperature for 10 minutes to temper.